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I've been going down a rabbit hole of pie decorations, wondering if anyone here has made a pie along these lines or tasted one:  My gut says you eat with your eyes and the patterned bits give you more texture in the mouth which could be nice. ...But maybe all the small bits of pastry would overcook or just fall off? I don't feel like you see restaurants, even fancy ones, adding this many tiny leaves to their bakes. Curious if that's for a reason besides the time commitment. Asking before I go off the deep end and buy a handful of pastry moulds.
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Feb 7, 2023 15:55
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| # ¿ May 19, 2024 09:52 |
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